In a 6 quart slow cooker mix together milk, vanilla, sugar and cornstarch.
In a separate bowl whisk egg yolks and set aside.
Heat half and half in a bowl in the microwave. Add in gelatin and mix until dissolved. You may need to put it back into the microwave, for gelatin to completely melt.
Then slowly whisk in hot half and half mixture into eggs. Then add it all into the slow cooker and mix.
Cook on high for 1 hour.
Gently mix but do not scrape the sides.
Remove pot from slow cooker base and allow to cool. When pot is no longer hot put into freezer overnight.
Using a fork, scrape the ice cream to add more fluff then scoop and serve!